I love simple lunchtime salads, and I made this delicious one a few weeks ago that I had to share with y’all. It seems like every time I have tomatoes and mozzarella (or burrata) I’m always missing fresh basil so I can’t make a traditional caprese salad. That doesn’t stop me though, because pesto is a great substitute and you can make it using any sort of dark greens you have in the fridge (pretty sure it wouldn’t turn out with lettuce…but I’ve never tried that). I mentioned how I make pesto in this old post, and I did the same thing this time. Arugula, spinach and kale are great in pesto (I actually used a mix of all three this time), and as long as you have the other basic ingredients you’re good to go.
For this salad all you need is:
salad greens (I used a spinach/arugula mixture)
chickpeas (make sure you rinse them if you use a can)
burrata (creamy cheesy goodness and it’s soooo worth trying if you’ve never had it before)
pesto (preferably homemade because it’s so easy and cheap to make)
Just put the first 4 ingredients together, drizzle pesto, olive oil and the balsamic glaze on top, and enjoy!